Arusuvai season 2 is here…when i got a mail from Sayantani some time back..it felt really nice to be back in the blog world and be part of an event and most of all the Arusuvai Friendshipchain. It is always fun and nice to share the cooking passion with other bloggers…yay!!!
So as a part of the friendship chain….Hema sent me some very beautiful things…Peach Apricot tea, a beautiful letter, black till and a lovely Ganesha key chain. Thank you Hema…
The moment i saw black till, i knew what i had to make…. spicy milagai podi with black till…milagai podi (powder) is usually eaten with idlis or dosais and makes the whole breakfast experience greeeat!
Arusuvai Season 2 - Spicy Milagai podi
Dry roast the dals and till separately and set aside (do ensure that the dals do not become burnt while roasting)
Heat (moderately) oil in a kadai and add the hing to it.
Now add the red chillies and roast them.
Once the red chillies are roasted, switch of the gas and add the curry leaves to it and mix well.
Let all the ingredients cool down.
In a mixer grinder, grind the chillies, then add the dals & till and set aside...add salt according to taste.
Serve with hot idlis or dosais...njoy!!
Last week i got really bored of making the usual sambar, rice etc etc…so decided to make a different type of dosa…A dosa made up of ridge gaurd slices..little time consuming but again..pain is gain in taste.
Pirkankai Dosai (Ridgegourd Dosai)
Soak the raw rice in water for 1 hr
Grind the soaked rice with coconut, dhania seeds, red chillies, salt in a fine liquidy consistency (consistency- liquidier than our normal dosai batter)
Remove the skin of the pirkanki (ridge gaurd) and slice them into round & thin slices
Gather all the slices in a plate and set aside.
Take a cup and por the dosai batter into it.
Take a dosai pan and heat it and grease it with little oil.
Dip each pirkankai slice into the batter and arrange it on the pan as shown in the picture.
Once some10-12 slices have been arranged on the pan, pour the batter on it so that the slices are covered with batter.
ok the other side too
Add some oil to the sides and cover the dosai and cook on low flame till the dosai gets cooked on one side.
10. Flip the dosai and co
This is a variety of vatral Kozambu that i learnt from my mother…usually the vatral kozambu is a type of sambar without the dhaal and is made with tamarind water.. This particular kozambu is made with 12 masala items and hence is even more tasty
Soak the tamarind in luke warm water for half an hour and remove the pup juice from it.
Roast in little oil all the masala items till they are dark brown in colour (excluding garlic).
Saute garlic seperatly and set aside.
Grind the masalas from point 2.
Take a kadai and heat gingely oil and add the mustard and let it crackle.
Add the tamarind juice, add 1 cup of water and let it boil for some time.
Once the tamarind water boils and loses the tamarind smell, add the ground masala to this.
Add the sauted garlic to this and let it simmer for 10-15 mins on slow flame.
Once the garlic is completely cooked, add some 2-3 tsp og gingely oil and boil and switch off the gas.
Serve hot with rice and sabzi.